Mushroom Risotto With Italian Sausage Sauce

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   ITALIAN SAUSAGE SAUCE:

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   Remove casings from the sausage and crumble meat into a 10-inch frying pan.

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   Add sliced onion. Saute over medium-high heat and cook, stirring until sausage is browned. Drain to remove fat.

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   Add tomatoes, basil, salt, tomato paste, and wine to pan. Bring to the boil; reduce heat and boil gently, uncoverd stirring often, until sauce is thickened (approximately 10 minutes). Keep warm.

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   MUSHROOM RISOTTO:

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   Melt butter with oil in a heavy 2-quart pan over medium heat. Add onion and mushrooms; cook, stirring often, until onion is translucent but not browned and liquid has evaporated. Add garlic, white pepper, and rice. Cook, stirring, until rice looks opaque (about 2 minutes).

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   Stir in broth and wine; bring mixture to a boil. Simmer rice at a gentle boil, uncovered, stirring occasionally, for 15 minutes.

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   Add cream to rice mixture. Cook until rice is just tender and most of the liquid has been absorbed (about 5 minutes; rice should still be al dente without tasting starchy). Stir in 1/4 cup of the cheese.

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   Spoon rice into a warm serving bowl and top with sauce. Garnish with parsley, if desired. Serve remaining 1/4 cup cheese to add to taste.

* Per serving · 4 servings · Values may vary.